Caribbean Citrus Spiced Wild Salmon

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Enjoy this new recipe which happens to be a new favorite salmon dish of mine.

And the Caribbean Citrus Spice can be used on a variety of other dishes if you have remaining leftover. I have used it on chicken and I have also recently used it on a dish involving Sweet Potatoes (my favorite) that will be in one of the new cookbooks I’m working on. Stay tuned, more on that soon.

Between the warmth of the Caribbean spice blend and the fresh wild salmon, this dish makes for the perfect summer time meal.

Ingredients

4 - Wild Salmon (4-6 ounces each)

To Make Caribbean Citrus Spice, combine

1 ½ tablespoons ground allspice

3 tablespoons minced fresh thyme leaves

1 ½ teaspoons sweet paprika

1 tablespoon orange zest

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

Instructions

In a small bowl, combine Caribbean Citrus Spice mixture. Rub about 1/2 - 1 tablespoon of spice mixture on the tops of the salmon fillets making sure to evenly coat. You may have some spice mixture remaining which can be stored in an airtight container and used again.

Heat a grill pan on medium-high heat and lightly coat with a little coconut oil or other fat of choice (you won’t need much because salmon is already a oily fish). Add salmon, skin side up, and cook for 3-4 minutes. Turn and cook skin side down, until salmon is opaque throughout, about another 5 minutes. You can gently remove skin by using a spatula if you prefer.

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Hi I'm Heather, the voice and girl behind Multiply Delicious, a blog where I share my passion for cooking and baking Paleo. I'm a certified Holistic Nutritionist and committed to educating others on how Paleo can help to live a healthier lifestyle.